17 December 2017

Rejoice Recipe

Sweet Satisfaction

After a stressful day have you ever felt drawn to the biscuit tin or secret stash of sweets? Your weak will-power tries to resist, but visions of sugar-coated treats dance in your head. The magnetic pull is too difficult to dodge. Closer, closer, closer you get. Then caving in, you tear open the tin and tuck in.

Drugs, sex and alcohol are labeled addictions from the pulpit, but is overeating the accepted addiction? We turn to a tub of ice cream or crunch on crisps to feel better, to medicate pain, to avoid boredom, to comfort our broken heart and to escape emptiness. We reach for the refrigerator door instead of reaching for our Bible when we are down and depressed.

God created a well within our hearts to be filled with Him alone. When life is demanding, our emotions hit extremes, and we have a choice to be filled with God or with people and things. Indulging in food with large quantities of salt and sugar provides a momentary high but sends us crashing down with a sick feeling, guilt and depression. The vicious cycle continues as we become slaves to food, a gift from God meant to nourish us.

Instead of gulping down a whole bag of Haribo or a large chocolate bar in a moment, we should realise we are powerless to combat cravings alone and go straight to our source of strength, God. Daily we can ask God to fill us with truth to satisfy our soul and take away our deceitful cravings for food. With addictions, transformation takes time, so constantly go back to God to be sweetly satisfied.

Want to break free from your traditional recipes in the kitchen? Get adventurous by cooking this flavourful Moroccan Tagine

Moroccan Chicken Tagine


1 tablespoon olive oil

1 kg chicken portions, whichever you prefer

1 onion, sliced

2 cloves garlic, finely chopped

10g fresh coriander, chopped

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon ground ginger

ó teaspoon ground cinnamon

1 teaspoon salt

250ml chicken stock

1 can (400g) chopped tomatoes

225g dried prunes, cut into bite-size pieces

90g pitted whole green olives

1 lemon, cut into quarters

Hot cooked couscous or rice, to serve


Step 1 – In a large pot, heat oil over medium-high heat. Place chicken pieces in oil; add onion and garlic. Cook 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.

Step 2 – Reduce heat to medium. In a separate bowl mix together the spices, then sprinkle over the chicken evenly. Add coriander, broth and tomatoes to the pot. Turn chicken several times to coat evenly. Add prunes, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer about 30 minutes or until juice of the chicken is clear.

Step 3 – Remove chicken to a serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 4 minutes, stirring occasionally until thickened. Pour sauce over chicken. Garnish with additional chopped fresh coriander. Serve over hot couscous or rice and enjoy!

Lindsey Ile